Pan-Fried Scamorza with Arugula Salad and Two Pestos

Name: Pan-Fried Scamorza with Arugula Salad and Two Pestos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 liters packed arugula leaves; 177 milliliters extra-virgin olive oil, plus more for drizzling; 4 oregano sprigs; 12 plum tomatoes, sliced crosswise 1 inch thick; 1 Tbsp red wine vinegar; 6 servings Salt; 6 servings Sugar; 118 milliliters oil-packed sun-dried tomato halves, chopped; 2 Tbsps vegetable oil; 1 Tbsp white wine vinegar; 255 grams scamorza, sliced 1/2 inch thick (about 6 slices)

Pan-Fried Scamorza with Arugula Salad and Two Pestos might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains approximately 3g of protein, 31g of fat, and a total of 374 calories. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. If you have arugula leaves, wine vinegar, oregano sprigs, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

On a rimmed baking sheet, arrange the tomatoes in a single layer.

Ingredients you will need

Tomato

Equipment you will use

Baking Sheet

Drizzle with olive oil, season with salt and sugar and top with the oregano.

Ingredients you will need

Olive Oil

Oregano

Sugar

Salt

Bake for 1 hour, until the tomatoes are soft but still hold their shape. Discard the oregano.

Ingredients you will need

Tomato

Oregano

Equipment you will use

Oven

Meanwhile, in a food processor, puree 3 cups of the arugula with 1/4 cup of the olive oil until smooth. Season with salt and scrape into a bowl. Wipe out the food processor.

Ingredients you will need

Olive Oil

Arugula

Salt

Equipment you will use

Food Processor

Bowl

Add the sun-dried tomatoes and 1/2 cup of the olive oil to the processor; process to a coarse puree and season with salt.

Ingredients you will need

Sun Dried Tomatoes

Olive Oil

Salt

In a bowl, whisk the vinegars with the vegetable oil and 1 1/2 tablespoons of the olive oil. Season with salt.

Ingredients you will need

Vegetable Oil

Olive Oil

Salt

Equipment you will use

Whisk

Bowl

Heat a nonstick skillet. Pan-fry the cheese over high heat, turning once, until well-browned and just starting to melt, 2 minutes.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Transfer the scamorza to plates.

In a large bowl, toss the remaining 9 cups of arugula with the dressing. Mound the salad on the plates alongside the cheese. Dot the cheese with the pestos. Arrange the tomato slices around the salad, drizzle with olive oil and serve right away.

Ingredients you will need

Tomato Slices